Key Lime Cheesecake

the cheesecake from deflating and cracking as it cools avoid overmixing the batter as best you can.
Pour cheesecake batter into warm crust. Use a rubber spatula or spoon to smooth it into an even layer.
Prepare the simple water bath see recipe note for traditional water bath method Boil a kettle or pot of water. You need 1 inch of water in your roasting pan for the water bath so make sure you boil enough. Place a large metal baking or roasting pan I usually use a 913inch baking pando not use glass on the bottom rack of the preheated oven. Pour boiling water into pan about 1 inch deep. Immediately place the cheesecake on the center rack. Close oven to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself which is the traditional water bath method explained in the recipe Notes. See How to Make a Cheesecake Water Bath for more information.
Note if you notice the cheesecake browning too quickly on top tent it with aluminum foil halfway through baking. Bake cheesecake for 5570 minutes or until the center is almost set. When its done the center of the cheesecake will slightly wobble if you gently tap the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven then cool cheesecake completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan then remove the rim. Add optional toppings if desired. I used a piping tip for the pictured whipped cream. Using a clean sharp knife cut into slices for serving. For neat slices wipe the knife clean and dip into warm water between each slice.
Cover and store leftover cheesecake in the refrigerator for up to 5 days.